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    Home » Recipes » Curries & Stir Fries

    Published: Dec 11, 2013 · Modified: Aug 22, 2020 by Usha Rao

    Potato Kurma ~ Curry in a Pressure Cooker

    Jump to Recipe

    Potato kurma is a South Indian curry that has a tomato coconut poppy seed base. It pairs well wit rice and flatbreads.

    Potato Korma, Blogging Marathon, Aloo Korma, Aloo Curry, Pressure Cooker Recipe

    For the second day of this 3 day marathon, it is a very simple kurma or curry cooked in a pressure cooker. Kurma is a South Indian curry and pairs well with plain rice, flavored rice and Indian breads. Shorva is a very common curry (gravy) at home, both at my parents and in-laws place, unlike the kurmas. Shorva is a curry with stew like consistency unlike the kurma, which is slightly thicker in consistency. For a change, I made a kurma.

    The theme for this week is cooking in a pressure cooker and I usually cook most of my curries in a saucepan as most of the vegetables cook very fast and so does the chicken we get here in the US.   When going though the list of vegetables that take longer to cook, potatoes were on top of my list, hence today's recipe is potato kurma in a pressure cooker.

    The beauty about pressure cooking is that the cooking time of the vegetables or the meats is cut down drastically. Once the masala is sauteed, kurma is dome in matter of minutes. Serve potato kurma with plain rice, biryani, pulao, roti or poori.

    Potato Korma, Blogging Marathon, Aloo Korma, Aloo Curry, Pressure Cooker Recipe

    How to make South Indian Potato Kurma?

    📖 Recipe

    Potato Korma, Blogging Marathon, Aloo Korma, Aloo Curry,

    Potato Kurma ~ Aloo Kurma

    Potato kurma is a South Indian curry with a tomato, poppy seeds and coconut powder base. Pairs well with rice and Indian breads.
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    Course: Side Dish
    Cuisine: Indian, South Indian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Resting Time: 10 minutes minutes
    Servings: 3
    Calories:
    Author: Usha Rao

    Ingredients

    Spice Powder

    • ½ – ¾ teaspoon Poppy Seeds
    • 1 tablespoon Dry Coconut Slices
    • 2-4 Whole Cashew Nuts broken into small pieces opt. I did not use it this time
    • 1 Cardamom can use whole or only the seeds
    • 1 Clove
    • ¼ ” Cinnamon Stick
    • ½ teaspoon Shah Jeera or Cumin I used Shah Jeera

    Kurma ~ Curry

    • 2 tablespoon Oil
    • ½ – ⅔ cups chopped Onion or 1 small – medium Onion
    • 1 tablespoon approx. Mint chopped (opt. I didn’t use it this time)
    • 2 teaspoon Ginger Garlic Paste
    • 2-3 teaspoon Coriander Powder
    • ¼ teaspoon Turmeric
    • 1 teaspoon Chili Powder adjust to once tolerance level
    • 1 – 1 ¼ teaspoon Salt adjust to taste
    • ¾ cup Tomatoes chopped or 1 medium Tomato chopped I used vine ripe tomato but any variety works
    • 3 – 4 small Green Chilies cut vertically into two pieces
    • 2 medium sized Red Potatoes approx. 275 – 300 grams (I used red but any variety potatoes can be used)
    • Spice Powder
    • 1 – 1 ½ cups Water

    Instructions

    Spice Powder

    • Dry roast all the ingredients listed under spice powder until spices are lightly roasted, about couple of minutes.
    • Cool the spices and grind to a fine powder. Alternately, add some water to make a smooth paste.

    Kurma ~ Curry

    • Chop onions, tomatoes, mint and cut the green chilies.
    • Peel and cut each potato into 8 – 12 cubes, depending on your preference. I cut each potato into 12 pieces.
    • Heat oil in a 3 liter pressure pan or a pressure cooker. A 2 liter cooker would also work for this quantity of gravy.
    • Once oil is hot, add onions and saute until onions are light golden brown on medium high flame. This should take about 4-5 minutes.
    • If using mint, and saute for a few seconds.
    • Add ginger garlic paste and cook until the saw smell is gone.
    • Then add coriander powder, chili powder, salt, turmeric and give it a good stir.
    • Add tomatoes, mix, cover and cook for a minute or two until tomatoes are soft and mushy.
    • Add potatoes, spice powder, green chilies and cook for another minute or two until spices are well coated to the potatoes.
    • Then add 1 cup of water, mix well, close the pressure cooker and cook for couple of whistles and let the pressure release naturally. It will take approximately 10 minutes for the pressure to release naturally.
    • Note - Pressure cooking for 1 whistle on medium high – high flame and 2 minutes on low also works. Then let the pressure release naturally.
    • Open the cooker, taste test the curry and adjust the seasoning. If adjusting the spices, then turn on the stove and cook for few more minutes. If salt is the only seasoning going into the kurma, no need to cook it again.
    • Also check the consistency. If the gravy is too thick, add some water and cook the kurma for few more minutes. I did not add any water to my gravy, although my family prefers a bit thinner gravy.
    • Garnish with chopped cilantro and serve hot with plain or flavored rice or roti or any Indian bread.

    Notes

    • I skipped cashew nuts this time but if using, the gravy will be a bit thick and you may need to add some water. Therefore, after the pressure subsides, add some water to desired consistency and cook the kurma for few minutes.
    Tried this recipe?Share a photo! Mention @usha_myspicykitchen or tag #Usha_MySpicyKitchen!

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    • A bowl of lima beans curry.
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    Reader Interactions

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    1. chitra.s.v says

      April 10, 2014 at 7:16 am

      yummy

      Reply
    2. shanthi says

      January 26, 2014 at 10:03 am

      awesome kurma..done it perfectly...

      Reply
    3. Preetha says

      January 04, 2014 at 10:25 am

      the kuruma looks so inviting...do link it to my event
      Wishing you a very very Happy New year
      Happy Blogging

      Reply
    4. Pavani says

      January 01, 2014 at 4:58 pm

      Such a delicious curry. Making it in pressure cooker makes it so much easy and convenient.

      Reply
    5. Suma Gandlur says

      December 17, 2013 at 3:58 pm

      The kurma looks delicious and colorful.

      Reply
    6. Sandhya Ramakrishnan says

      December 16, 2013 at 12:01 pm

      Lovely kurma! I love the addition of mint leaves...Gives it the authentic kurma flavor that we find in restaurants.

      Reply
    7. harini says

      December 14, 2013 at 4:56 pm

      Love this version..I have also started making kurma in a pressure cooker with fantastic results!!

      Reply
    8. Mireille says

      December 13, 2013 at 11:07 pm

      korma looks fantastic - love the rich color of the gravy

      Reply
    9. vaishalisabnani says

      December 13, 2013 at 7:40 am

      Bookmarked Usha. .the curry is rich and interesting. .could add paneer to it for a richer dish.

      Reply
    10. Srivalli says

      December 13, 2013 at 3:10 am

      Wow such beautiful clicks usha..the pics makes one want to reach out!

      Reply
    11. sushma says

      December 12, 2013 at 5:41 pm

      Kurma looks delicious Usha. I never added pudina to Kurma's. Must try next time.

      Reply
    12. Briju Parthasarathy says

      December 11, 2013 at 9:35 am

      Simple yet good recipe

      Reply
    13. Manjula Bharath says

      December 11, 2013 at 9:11 am

      very very tempting potato kurma 🙂 they looks so inviting dear make me drool here !!

      Reply
    14. chitra says

      December 11, 2013 at 8:54 am

      Tempting kurma. looks so yummy 🙂

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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